I got wide-eyed when I saw baskets of santol in the market early this morning. Hmn! That is so good! I haven't eaten Isdang Pinaksiw sa santol in a loooooong time.
Maybe you've tasted Sinigang sa santol or the ginataang santol... but it's seldom you've come across or even tasted a dish of pinaksiw sa santol.
This is perfect to share on our Kulinarya's challenge for this month. Our hosts Cherrie of Sweet Cherrie Pie & Tina of Pinay In Texas Cooking Corner tasked us to prepare a unique Filipino dish. So here's my share - Isdang Pinaksiw sa Santol ~ "Only in the Philippines".
In choosing santol for this dish, pick the ones which are ripe enough. Not too ripe cause that's sweet already and not green coz that's gonna be bitter. We want the perfect sourness.
I used galunggong fish (also known as mackerel scad or round scad)) for the paksiw. Galunggong is considered as "the poor man's fish" , being the most affordable fish for a common filipino. It is used as benchmark for the economic status of the local public. But I guess that won't be applied these days anymore, because it's now as pricey as some imported and local fish we have in the market.
Paksiw na Galunggong sa Santol
1 kilo Galunggong
3-4 pcs santol
1 onion, chopped
3 cloves garlic, minced
2 thumbsized ginger, sliced and crushed
3 siling haba (finger chilis)
2 tbsp vinegar
1 cup water
salt and pepper, to taste
banana leaves for wrapping (but optional, i just wanted to wrap it coz i love the hint of flavor and aroma of the banana leaves
How to prepare:
- Clean, de-gut and wash the fish. Drain. Then rub with some salt and pepper.
- Wrap the fish with banana leaves.
- Peel the santol, the make some crisscross slits, then you may or may not remove the seeds. But never swallow the seeds cause it might cause some digestive problems.
- In a pan or pot, put the fish and all the ingredients together.
- Cover and let cook for about 15 minutes or until the water is reduced. Adjust the taste with salt and pepper.